Coffee Butter Cake - Almond & Coconut (Short Cut Version)
If you have made the short cut version of my series of keto butter cake, you will know how easy and delicious they are. This one is for coffee lovers. My kitchen was smelling heavenly when this cake was in the oven. Pair it with a cup of coffee and you will be in coffee haven.
1. For best results, weigh the ingredients with a digital scale
2. Preheat the oven to 340 F or 170 C.
3. In a bowl, add all the dry ingredients and mix until well combined.
4. Then add all the wet ingredients including the coffee mixture. Whisk until well combined. The batter is thick and smooth.
5. Pour the batter into an 8 x 8-inch square pan lined with parchment paper. Tap the pan a few times. Of course, you can also use any suitable pan. However, the baking time will depend on what type of pan you use and how thick is the batter. Always test with a wooden skewer for doneness.
6. As an option, top with pecans.
7. Bake for 40 to 45 minutes. I like to use this square pan as it bakes faster. After 15 minutes, I cover with a foil for 15 minutes then remove the foil for the last 15 minutes.
8. Once ready, cool for a while before slicing. I cut the cake into 16 servings, but you can choose to cut them bigger or smaller.
9. The cake can be served warm. To reheat, just microwave for 30 seconds for a warm, soft and fluffy texture.
10. The cake can be kept at room temperature for about 2 to 3 days if you have a cool and dry climate. Otherwise, it is better to refrigerate earlier for up to a week or freeze for months.
[Total Servings = 16]
NUTRITION INFO PER SERVING
Total Carb = 2.0 g
Dietary Fiber = 0.8 g
Net Carb = 1.2 g
Calories = 156
Total Fat = 15.5 g
Protein = 2.9 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
Find more great recipes at lowcarbrecipeideasofficial.com
